Award-winning Tinga Poblana Tacos

Tinga Poblana is a classic pork stew from the Puebla region of Mexico. It is simmered with tomatoes, onions, garlic, chorizo, chipotles and spices. This Daring Gourmet pulled-pork version is for the slow-cooker and is used as a delicious filling for burritos, tortas, and tacos, or as a topping for tostadas. Very little hands-on work. Sit back and let your slow-cooker do the work and then sit down for a meal that is sure to become a family favorite.

Don’t forget to check out my recipe for Easy Homemade Mexican Chorizo. You’ll need chorizo for this dish – read all about WHY you’ll want to make it yourself!

Here are the first few ingredients that you’ll need.

Dice the white onion and mince the garlic.

Add the pork roast and the onion and garlic to the slow cooker.

Chop the chipotles en adobo.

The chorizo is the only thing you’ll need to cook separately. The slow-cooker will do everything else for you. Fry up the chorizo. This will allow you to break up the lumps and it will also enhance the flavor of the spices.

Add the chorizo, tomatoes, chipotles, salt, pepper, sugar, oregano, thyme, bay leaves and chicken stock. Stir the ingredients to combine and ladle some on top of the pork roast.

Set the slow-cooker to low and cook everything on low for 8 hours or most of the liquid is absorbed and you’re left with a very thick sauce.

Remove the pork roast and, using two forks, shred the meat.

Place the shredded pork in a large bowl.

Add the sauce from the slow-cooker and stir to thoroughly combine with the meat.

Side tidbit: If using corn tortillas for soft tacos, briefly fry them in a skillet with a little oil until until soft and bendable without breaking. If you want tostadas, fry them until golden brown on both sides and crispy.

Serve as a filling for tacos, burritos, tortas or on tostadas. Serve with diced tomatoes, avocados, sour cream, and any other topping of your choice.

Place the pork roast in the slow cooker along with all the ingredients except for the chorizo. Heat a skillet on medium-high heat and brown the chorizo, breaking up the lumps. Add the chorizo to the slow-cooker. Stir the slow-cooker ingredients to combine and ladle some of the sauce on top of the pork roast. Set the the slow-cooker on the low setting and cook for 8 hours or until the majority of the liquid has evaporated and you're left with a thick sauce.

Remove the pork roast and set on a plate. Using two forks, shred the pork. Place the shredded pork in a large bowl. Add the sauce from the slow cooker and stir to thoroughly combine.

Serve as a filling for tacos, burritos, tortas, or on tostadas, along with diced tomatoes, avocados, sour cream, and any other toppings you enjoy.

18 Responses

Good morning, Kimberly! I don’t often “blog”, but I just had to let you know how wonderful this recipe is! We had a family game night, and I made tiny tacos with this as an appetizer. At one point, they left the game and were gathered around the kitchen. Couldn’t get enough. This tastes so authentic and satisfying. Thank you so much for sharing and I can’t wait to see what is next!

I’m so happy to hear that, Michelle! I appreciate your feedback. Thank you for your kind words and compliments and I hope that whatever you make next from The Daring Gourmet will be just as successful!

Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.

Hello and welcome! I’m excited for your feedback once you’ve had the chance to try some! Using chicken – sure, I don’t see why not. You may need peek into the slow cooker occasionally to see if you need to add a little more liquid since chicken is much leaner.

Hi Brad, that’s a great question! I’m not sure! :) It’s been a while since I made these and I can’t remember whether I added sugar. I’ll have to go back and find my original hand-scrawled recipe with my notes from when I first developed this dish. If I did add sugar to it, it won’t be more than a teaspoon – it’s just to help balance the spicy flavors. It’s going to be delicious either way, but I’d say go ahead and add 1/2 teaspoon or so. Happy cooking!

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